Vietnamese Coconut Coffee
Vietnamese Coconut Coffee is a creamy, icy blend of strong Vietnamese coffee and sweet coconut milk. It’s rich, refreshing, and one of the most searched Vietnamese coffee drinks thanks to its café-style texture and tropical flavor.
Equipment
- Blender
- Coffee maker or espresso maker
- Cups or mugs
Ingredients
- 6 ounces strong Vietnamese coffee freshly brewed
- 4 ounces coconut milk
- 2 ounces sweetened condensed milk
- 1 ounce coconut cream
- 1 cup ice
- 1 teaspoon sugar optional, for extra sweetness
Instructions
- Brew strong Vietnamese coffee using a phin or espresso maker.
- Combine coconut milk, condensed milk, coconut cream, and sugar in a small saucepan and warm until smooth.
- Add the warm coconut mixture and ice to a blender.
- Blend until thick, frosty, and creamy.
- Divide the blended coconut mixture into two glasses.
- Pour the hot coffee slowly over the top to create a layered effect or swirl to combine.
- Serve immediately.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Blend longer for a thicker, smoothie-like consistency.
- For a stronger coffee flavor, increase the coffee to 8 ounces.
- For a dessert-style version, top with toasted coconut flakes.